Salsa Verde

Name: Salsa Verde
Ingredients: 40 each tomatillos, husks removed; 1 each yellow onions, quartered King Sooper's 1 lb For $0.99 thru 02/09; 4 each fresh jalapeno peppers, cut in half, seeded; 4 cloves garlic cloves, peeled; 1 cup fresh cilantro stems; 1 tsp. dried Mexican oregano; 4 each bay leaves; 3 qt. cold water; 1/2 cup KRAFT Lime Cilantro Vinaigrette; 1/2 cup PHILADELPHIA Original Cream Cheese, cubed, softened

10 ingredients

11 steps

Ingredients

40 each tomatillos, husks removed
1 each yellow onions, quartered King Sooper's 1 lb For $0.99 thru 02/09
4 each fresh jalapeno peppers, cut in half, seeded
4 cloves garlic cloves, peeled
1 cup fresh cilantro stems
1 tsp. dried Mexican oregano
4 each bay leaves
3 qt. cold water
1/2 cup KRAFT Lime Cilantro Vinaigrette
1/2 cup PHILADELPHIA Original Cream Cheese, cubed, softened

Directions

1

Bring all ingredients except vinaigrette and cream cheese to boil in saucepot on medium heat.
2

Reduce heat to medium-low; simmer 20 min.
3

or until vegetables are tender.
4

Remove and discard bay leaves.
5

Strain vegetable mixture, reserving liquid.
6

Place strained vegetable mixture into blender along with 1-1/2 qt.
7

of the reserved liquid (or with 1-1/2 cups of the reserved liquid for trial recipe).
8

Blend until smooth.
9

Add vinaigrette and cream cheese; blend well.
10

Pour into separate container.
11

Refrigerate until chilled.